2 1/2 pounds small red potatoes, unpeeled
1 cup fresh parsley, chopped
1/2 cup red onion, chopped
Pepper
1/3 cup wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
Pepper
Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch thick slices. In salad bowl, combine potatoes, parsley and onion. In a small bowl whisk together vinegar, oil, mustard and tarragon; mix well. Pour over warm potatoes and toss to mix. Season with pepper to taste. Cover and let stand at room temperature for at least 1 hour or refrigerate up to 3 days.
